6 (7 oz.) pork tenderloins
2 lbs. veal bones
1 sm. onion
1 carrot
2 ribs celery
1/2 c. tomato paste
1 pinch tarragon
1 pinch basil
1 pinch oregano
1 pinch thyme
1 bay leaf
2 oz. butter
2 oz. flour
1 tsp. white pepper
1 tsp. salt
1 c. brandy
1 lb. mushrooms, quartered
2 tbsp. Worcestershire sauce
1/8 c. Dijon mustard
2 tbsp. green peppercorns
4 shallots, finely chopped
1/4 c. heavy cream

Prepare a spice bag by tying up tarragon, thyme, bay leaf, oregano, and basil in cheese-cloth. Brown veal bones in an oven at 500 degrees F. Place bones in a large stock pot and add onion, celery, carrots, tomato paste, and spice bag. Fill pot with 1 gallon of cold water. Slowly bring to simmering point and simmer for 6 hours.

Skim the surface frequently to remove impurities. After 6 hours strain broth through a fine sieve or cheese-cloth and place back on stove and boil slowly until only 3 cups remain. Discard bones and vegetables. The result should be a very dark, rich, thick, veal stock.

In a saute pan melt butter and add flour. Stir constantly for 5 minutes to create a light roux. Add the roux to the three cups of boiling stock and whisk to thicken sauce. At this time, add salt, pepper, mushrooms, Worcestershire sauce, Dijon mustard, green peppercorns, and shallots. Continue to simmer sauce while stirring.

Dredge pork, tenderloins in flour and sear them on all sides in a saute pan of very hot oil, approximately 4 minutes on each side. Remove them from saute pan and place them on a baking sheet pan. Place tenderloins in an oven at 400 degrees F to finish cooking.

Meanwhile, take the saute pan that was just used and add the brandy, scraping the bottom of the pan for the flavorings. Place back on heat and reduce brandy by half. WARNING: Brandy will ignite when placed near an open flame.

When brandy is reduced by half, add it to the peppercorn sauce along with the cream. Blend thoroughly and keep sauce warm until serving time. Remove pork tenderloins from oven when they are done and slice into medallions. Arrange them neatly on serving plates and coat with sauce. Serve immediately. Serves: 6. (Prep and Cooking Time: HOURS)